br>Notes: To be completely authentic, pulverize the peeled garlic with
onger cooking time gives the best results.
In a deep
In a medium sized saucepan, sweat out jalapenos, garlic and onion, until soft.
Add cilantro, cook until it is wilted.
Add just enough water to cover everything, and simmer about 5 minutes.
In the meantime, cut the tortillas into small pieces.
Add the tortilla pieces to the simmering mixture, and allow them to simmer another 2-3 minutes.
Transfer to food processor, or blender (be very careful, it's hot) and blend until puree'd. (a stick blender works best, to do this rignt in the pot).
Serve hot.
Falafel:
In food processor place
ou've tried the \"original\" recipe as above, you could add
Mix water and falafel mix together in a bowl;
Sweet Potato Falafel:
Preheat oven to 350\
175 degrees C).
Combine falafel mix and water in a
ith a little whipped cream (recipe follows) or cinnamon on top
efore serving.
Prepare the falafel mix and roll into balls
Prepare the falafel mix according to package directions. Heat the oil in a skillet over medium-high heat. Shape the prepared falafel mix into 1/2-inch rounds. Place in the skillet in batches, and fry until evenly browned. Drain on paper towels.
In a large bowl, mix the falafel, cucumber, tomatoes, onion, green bell pepper, celery, and carrots. In a separate bowl, mix the Ranch dressing, garlic powder, and cumin. Toss with the salad to coat. Serve over lettuce.
Preheat the oven to 450 degrees F (230 degrees C). Place falafel on a baking sheet.
Bake in the preheated oven until heated through, 8 to 10 minutes.
While falafel bake, whisk tahini, water, lemon juice, garlic, and paprika together in a bowl.
Cut about 1 inch from the top of each pita to form a pocket. Add 2 falafel to each pita with equal amounts lettuce, tomato, cucumber, pickle, and red onion. Drizzle each with about 1 tablespoon tahini sauce and some harissa.
efrigerator while you prepare the falafel.
In a large bowl
Preheat fryer to 375\u00b0F.
Cut tortillas into 4ths like a pie.
Wrap falafel in tortillas.
Deep fry till tortillas are golden (help the tortillas stay wrapped around the balls with a fork).
Top with tomato, onion and parsley or cilantro, and serve with sour cream.
wo bowls. Place 1 c falafel mix into a ziplock bag
Place ingredients in blender and blend well.
For an authentic Magarita, mix three parts mix, 1 part tequila and 1/2 part Cointreau or Triple Sec and serve in a glass with salted rim. (To salt the rim, wipe rim of glass with lime skin and dip upside down in a plate of salt.
To make bartenders simple syrup, used in bars since it won't cloud or settle in your drink, take 1 cup water, 2 cups sugar and simmer or Nuke (microwave) until the sugar is dissolved, cool to room temperature Keep on hand.
For the Falafel: In a food processor, combine
For the salad, combine tomato, parsley, cucumber, spring onion, cabbage and combined oil and lemon juice in a medium bowl. Season to taste.
Heat falafel in microwave 1 min on high, or until heated through. Break up with a fork.
To assemble, cut pita in half. Spread with baba ghanoush. Fill with falafel, salad and peppers, if using. Serve immediately.
Falafel: Grind the first four spices
Falafel: sort and wash chickpeas, and